Petit plat mais grandes saveurs – Oeufs cocotte, crème de courgette, tomates séchées et artichauts

Oeufs cocotte can be simple, refined, original, creative, or whatever you want them to be. No one can resist the charm of those more contemporary “oeufs cocotte“. The traditional oeufs cocotte were more sober and simple, but we have reinvented them with new ingredients. There so many ways to prepare those unctuous little eggs, this is one version among so many others. They make great appetizers when you have some guests who most of the time enjoy their little individual pot, they’re fun to make, to serve and to eat. So the fun is tripled.

Oeufs cocotte are very easy to prepare, you can prepare the ingredients in advance and assemble them at the last minute. The most difficult trick is the perfect cooking of the eggs. Some rules will allow you to master the technique of a perfect oeuf cocotte. Prepare a double boiler (bain marie) in a pre-heated oven so that when you place the eggs, the water will be slightly boiling. The cooking time of oeufs cocotte can vary, depending on the oven and the size of the eggs. Don’t wait to remove the eggs until the whites are cooked, remove them when they’re still runny. If you take them out when they’re just perfect, they will harden after being served.

In French cocotte means “hen“in slang, and is sometimes used as a endearing word for kids, allez ma cocotte viens voir mamie.

The cream of zucchini and artichokes combine two great textures and flavors together, the sundried tomatoes give it a pleasant Italian twist. Don’t forget the “mouillettes” with your oeuf cocotte, mouillettes are little sticks of bread to dip in the yolk! You cannot have oeuf cocotte sans mouillettes!

Ingredients for 4

  • 4 zucchini, diced
  • 1 medium onion, diced
  • 1 tbs fresh thyme, chopped
  • 2 garlic cloves
  • about 16-20 baby artichokes
  • 4 eggs
  • 4 sundried tomatoes, diced
  • 2 tbs white wine
  • juice of one lemon
  • 1 tbs olive oil
  • salt and pepper


Pre-heat oven at 375F. Place a double boiler (bain-marie) in the oven and let the water slightly boil.

In a pan, heat olive oil, add onions, let them brown. Add zucchini and thyme. Cover with lid and cook at medium heat until tender, add salt and pepper. Let it cool and blend in a mixer to obtain a purée. Set aside.

Start trimming artichokes. Remove the hard leaves outside, then trim to top with a knife cutting the green and hard part of the leaves. Fill a large bowl with water and lemon juice and place artichokes in it. The lemon juice will prevent artichokes from darkening.

In a pan, heat olive oil, add garlic and let it cook for a few seconds stirring. Drain artichokes and add to the pan, stir a one minute or so, then add white wine. Cover and cook at low heat until artichokes are tender, adjust with salt and pepper.

In a small ramequin, add cream of zucchini, then artichokes, sundried tomatoes, and top with an egg. Add fresh ground pepper.

Place the ramequins in the double boiler (bain-marie) and cook until the eggs whites are slightly runny, you will have to check occasionnally. Remove from the oven, sprinkle with parsley and serve with mouillettes (country bread taosted and cut in sticks). As an appetizer, it’s perfect with a small salad on the side.